A delightful twist on classic banana muffins, these treats feature a sweet jam filling for a burst of flavor in every bite.
Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin.
Use paper liners for easier cleanup and to prevent sticking.
In a mixing bowl, mash the bananas with a fork until smooth.
Ripe bananas are easier to mash and provide a sweeter flavor.
Add the egg and milk to the mashed bananas and mix until combined.
Ensure the egg is fully mixed for a uniform batter.
Stir in the sugar until dissolved.
Mix until the sugar is no longer visible for an even sweetness.
In a separate bowl, sift together the flour, salt, baking powder, and baking soda.
Sifting helps to aerate the flour and remove any lumps.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Avoid overmixing to keep the muffins tender.
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
Use an ice cream scoop for even portions.
Make a small indentation in the center of each muffin and add a teaspoon of jam.
Be careful not to overfill to prevent spilling during baking.
Bake in the preheated oven for 15-20 minutes or until a toothpick inserted into the muffin comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Cooling on a wire rack prevents the bottoms from becoming soggy.
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